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The Pollan Family Table Recipe: Mack and Cam’s Mini Pecan Tarts

MiniPecanTarts400Dessert Alert! Put smiles on the faces around your dinner table after a big meal with these tasty Mini Pecan Tarts. From The Pollan Family Table.

Cream cheese (3 ounces)
Unsalted butter (9 tablespoons or 1 stick plus 1 tablespoon)
Large egg (1)

All-purpose flour (1 cup)
Dark brown sugar (¾ cup)
Pure vanilla extract (1 teaspoon)
Kosher salt
Raw pecans (1 cup)
*You will need a mini-muffin pan or pans that will hold a total of 24 tarts.

My dad and I love pecan pie, so I brainstormed with my grandmother for recipe ideas, and we came up with one for mini pecan tarts. These bite-size treats are easy to bake and fun to eat. With each bite you get it all—creamy filling, crunchy nuts, and flaky crust. Cameron and I enjoy preparing them for the whole family, and once they hit the table, they are immediately devoured. –Macklin

Mack and Cam’s Mini Pecan Tarts

Makes 2 dozen tarts

3 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sifted all-purpose flour

1 large egg
¾ cup packed dark brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Pinch of kosher salt
2⁄3 cup chopped raw pecans

Combine the cream cheese and 8 tablespoons of butter in a large mixing bowl and mix with a wooden spoon until thoroughly blended. Add the flour and continue mixing until the dough comes together. Form it into a ball, flatten the top, wrap it in plastic and place it in the refrigerator for 1 hour.

Set a rack in the middle of the oven and preheat the oven to 325˚F. Set aside an ungreased mini muffin pan or pans that will hold a total of 24 tarts.


Using an electric hand mixer or a stand mixer, combine the egg, brown sugar, 1 tablespoon of butter, vanilla, and salt. Beat until smooth, 2 to 3 minutes. Set aside.

Remove the dough from the refrigerator and shape it into 24 one-inch balls. Place a ball in each muffin cup, and with your fingers press out the dough to completely line the bottom and sides of the cup.

Evenly distribute 1/3 cup of the pecans in the pastry-lined cups. Add about 1 teaspoon of filling to each cup and top with the remaining nuts.

Place the pan(s) in the middle of the oven and bake until the filling is set and the crust is browned, 25 to 30 minutes. To ensure even baking, rotate the pan(s) top to bottom and front to back halfway through. Let the tarts cool in the pan on a wire cooling rack. Arrange the tarts on a platter and serve.


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